Maple Nut Cake
1-2/3 cup flour
1 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup walnuts
2/3 cup Vermont maple syrup
1/3 cup water
1/3 cup oil
1 tsp vinegar
Mix all ingredients in a bowl. Grease an 8½ x 12” oblong baking pan. Pour ingredients into pan. Bake at 350 degrees for 35-40 minutes. Serve with ice cream.
Maple Barbecue Sauce
1 cup ketchup
1 cup pure Vermont maple syrup
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup finely chopped onion
1/4 cup finely chopped Granny Smith apples
1/4 cup minced garlic
2 tbsp pepper
2 tsp ginger
2 tsp Cajun seasoning
Mix all ingredients well. Coat your choice of chicken, steak or pork and grill. Also may be used as a condiment.
Maple Teriyaki Salmon
1/3 cup apple juice
1/3 cup pure Vermont maple syrup
3 tbsp soy sauce
2 tbsp finely chopped onion
1-2 minced garlic cloves
4 salmon fillets
In a bowl, combine the first five ingredients; divide in half and refrigerate one half for basting. Pour remaining marinade into a large sealable plastic bag. Add salmon to bag and seal it, then turn to coat both sides. Refrigerate for 1-3 hours. Drain and discard marinade. Broil salmon 4 inches from heat for 5 minutes. Baste with reserved marinade and broil 10 minutes longer or until fish flakes easily with a fork, basting frequently.
Vermont Spring Chicken
2½-3lb chicken, cut up
1/4 cup butter, melted
1/2 cup maple syrup
1 tsp salt
Dash of pepper
2 tsp lemon juice
1/4 cup chopped almonds (optional)
Place chicken pieces in buttered baking dish. Mix remaining ingredients and pour over chicken. Bake, uncovered for 50-60 minutes at 400. Baste occasionally.
Maple-Flavored Gingerbread
2-1/2 cups sifted flour
1/2 cup shortening
1 1/2 tsp baking soda
1/2 cup sugar
1 tsp cinnamon
1 egg
1 tsp ginger
1/2 cup molasses
1/2 tsp cloves
1/2 cup dark amber VT maple syrup
1/2 tsp salt
1 cup hot water
Sift together flour, baking soda, spices and salt. Cream together shortening and sugar until light and fluffy. Add egg; beat well. Gradually add molasses and syrup. Add dry ingredients alternately with water, beating well after each addition. Pour batter into 13x9x2 inch greased pan and bake at 350 for 30 minutes or until cake tests done. Cool, top with whipped cream.
Vermont Maple Apple Pie
Prepared double-crust for 9 inch pie
3/4 cup maple syrup
5 cups apples, peeled, cored & sliced
3 tbsp cornstarch
1/2 tsp cinnamon
1 egg
1/4 tsp nutmeg
Maple granulated sugar (optional)
Preheat oven to 425. Place apples in pie shell. Mix together spices, maple syrup, egg and cornstarch in a bowl and pour over apples. Place top crust over apples and filling; cut steam vents and sprinkle with maple sugar if desired. Bake 10 minutes. Reduce heat to 350 and continue baking for 25-30 minutes.
Roasted Maple Chicken
1/2 cup Pure Vermont maple syrup
4 boneless chicken breasts
1/4 cup flour
2 tbsp butter
1 tsp dried savory
1 large onion, sliced into large rings
1/4 tsp dried sage
1/2 cup water
1/2 tsp dried thyme
Salt & pepper to taste
Dredge chicken in mixture of flour and salt and pepper. In Dutch oven, melt butter over medium heat. Add chicken and cook until lightly browned. Remove from heat. Pour maple syrup over chicken, turning to coat. Sprinkle savory, sage and thyme over syrup. Arrange onion over chicken pieces. Pour water around chicken to cover the bottom of the Dutch oven. Bake at 350 degrees uncovered for 45 minutes or until chicken is done, basting as needed. SERVES 4
Maple Vinaigrette Salad Dressing
1/2 cup granulated maple sugar
1/2 cup cider vinegar
1/2 cup canola oil
1/2 tsp paprika
1/4 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp pepper
1/2 tsp Mrs. Dash Table Blend
1/2 tsp Worcestershire sauce
Combine all ingredients in a bottle and shake well. Store in refrigerator.
Maple BBQ Chicken
2lbs chicken
1/2 cup dark maple syrup
1/2 cup cider vinegar
1/3 cup soy sauce
2 tsp cinnamon
2 cloves garlic, finely chopped
Mix all ingredients except chicken together. Pour over chicken and bake at 375˚ for 45 minutes, basting several times.
Grilled Maple BBQ Pork Chops
3lbs pork chops
1-1/2 cups maple syrup
2 tbsp chili sauce
2 tbsp cider vinegar
1/2 tsp onion powder
1/4 tsp pepper
1 tbsp Worcestershire sauce
1/2 tsp dry mustard
Combine all ingredients except the pork chops to make your grilling sauce. Place pork chops on the grill. Grill until tender, brushing frequently with sauce, turning occasionally to glaze evenly.
Blueberry Maple Pie
4 cups fresh or frozen blueberries
1 cup pure maple syrup
1/4 cup unbleached flour
1/4 cup quick-cooking tapioca
1 tbsp lemon juice
Top and bottom unbaked pie shell
Preheat oven to 375˚. Whisk together berries, maple syrup, tapioca and lemon juice until well blended. Pour over unbaked pie shell; place top crust over berry mix; crimp to seal edges. Cut 4 slits in top and bake 1 hour, until juices bubble thickly and crust is golden brown. Cool and serve with vanilla ice cream.
Spicy Maple Wings
2lbs chicken wings
1/4 cup dark robust maple syrup
2 tbsp orange marmalade
2 tbsp chili sauce
1 tbsp poultry seasoning
Salt and pepper
Preheat oven to 375 degrees. Place wings on a non-stick baking sheet and season with salt and pepper. Cover with foil and bake for 30 minutes. In a mixing bowl, whisk together maple syrup, orange marmalade, chili sauce and poultry seasoning. Remove chicken from oven. Change to broil. Remove foil and pour sauce over the wings, turning to coat well. Place back in oven and broil for 7 minutes or until wings are beginning to crisp. Be careful not to overcook or scorch.